Ingredients"
- 2 pounds of butternut squash, peeled and cut into 2-inch cubes
- 1 bulb of garlic, separated into cloves and peeled
- 3 tablespoons olive oil
- salt and pepper
- 14 ounce package of spaghetti
- 1/4 cup butter
- 1/2 cup of cooked bacon, crumbled
- 1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
- 1/2 cup of shredded parmesan cheese
- 1/2 cup sliced green onions
Directions:
Heat oven to 425-degrees. On a baking sheet lightly sprayed with a nonstick cooking spray toss together squash, garlic cloves, olive oil and salt and pepper. Evenly spread this mixture out on pan. Roast in preheated oven for 15 minutes or until squash is tender and lightly browned.
While butternut squash is roasting cook spaghetti according to package directions. Drain and keep warm.
In a sauté pan heat butter over medium heat until it turns the color of light brown sugar, stirring frequently.
In a serving bowl toss spaghetti, browned butter with butternut squash mixture, bacon and nutmeg. Sprinkle with parmesan cheese and green onions and serve immediately.
Serves 8
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